Place reserved pickling liquid in a bowl with watermelon, zucchini, coriander seeds, onion, mint, olives and 1 tbs olive oil, and toss to combine. Set aside.

3.

Preheat a barbecue or chargrill pan to high. Drain salmon, pat dry and brush with remaining 2 tbs oil. In batches, cook salmon skewers for 2 minutes on one side until crisp, then turn and cook for 1 minute to seal. Serve with salsa and lemon wedges.

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